A delicious selection of Italian inspired barbecue recipesglobal.filippoberio.com/wp-content/themes/filippo-berio/booklet... · A delicious selection of Italian inspired barbecue

www.filippoberio.co.uk

A delicious selection

of Italian inspired

barbecue recipes

Get the best flavour from your barbecue! No other culinary ingredient evokes the Mediterranean sunshine quite like olive oil. Its the essential ingredient to enhance a whole range of summer barbecue dishes, from simple snacks like Bruschetta to delicious Kebabs.

Here, Britains favourite olive oil, Filippo Berio of Lucca, Tuscany has brought you a wonderful selection of recipes together with some essential cooking tips so that you can get the very best from your barbecue.

The perfect Olive Oil for the perfect recipe.Filippo Berios passion for olive oil is shared by food lovers across the world who rely on its superb quality to bring out the very best in their food every time. Here are just a few of the many olive oils in our range...

ESSENTIALBARBECUETIPS

Remember to keep at least two types of Filippo Berio Olive Oil in your cupboard: An Extra Virgin Olive Oil for dressing and marinades. A lighter Olive Oil for cooking and basting.

For further information on the perfect way to select and use

Filippo Berio Olive Oilvisitwww.filippoberio.co.uk

To ensure your barbecue is hot enough, wait until the charcoals have a thin covering of grey ash. Place your hand just above the grill, palm downwards, and count the number of seconds you can keep it there.5 seconds = a low heat 4 seconds = a medium heat 2 seconds = a high heat

Create your own tasty meat rub, combine Filippo Berio Extra Virgin Olive Oil with your choice of herbs, spices and seasoning and then rub liberally into your chosen meat prior to barbecuing.

If you dont have a marinade or sauce to baste your meat with, keep a 50/50 mix of lemon juice and Filippo Berio Olive Oil handy. This is ideal for keeping your meat, fish or vegetables moist and enhancing the barbecue flavour.

For a delicious yet simple classic Italian Pinzimonio dip: grind generous amounts of coarse sea salt and black pepper into Filippo Berio Extra Virgin Olive Oil, with a dash of balsamic vinegar. Serve with a selection of fresh vegetables such as peppers, tomatoes, radishes and cauliflower.

Extra Virgin Dressing: simply drizzle Filippo Berio Extra Virgin Olive Oil over hot or warm chargrilled food, to really bring the flavours alive.

Simple garlic bread: drizzle or spray Filippo Berio Extra Virgin Olive Oil on halved or sliced French or Italian bread, sprinkle with freshly crushed garlic and some finely chopped flat leaf parsley, wrap in foil and place on the barbecue.

EXTRA VIRGIN OLIVE OILHas a unique rich, fruity flavour and complements the fresh ingredients in all your recipes making it perfect as a healthy condiment.

Ideal for sauces, marinades and salads For drizzling on all your favourite dishes Or dipping with bread

PURE OLIVE OILExpertly blended, Olive Oil is ideal for those who prefer a lighter taste, or in recipes requiring a softer flavour.

Use for everyday cooking Ideal for delicate dressings and mayonnaise Or use as a healthier substitute for butter

MILD & LIGHT OLIVE OILThe ultra light taste of Mild & Light Olive Oil means it carries no trace of olive flavour, so its perfect for savoury and sweet dishes. Use to brush or spray your barbecue grill before cooking to prevent food from sticking. Ideal for brushing on barbecue fruit kebabs

MARINADES &DRESSINGS

HAVE YOU TRIED FILIPPO BERIO OLIVES? A range of delicious, succulent olives, marinated with Extra Virgin Olive Oil - the perfect appetiser for your summer barbecue.

MAYONNAISE MAKES 150ML

These barbecue marinades are delicious with any barbecued meat, fish or vegetables - and they couldnt be easier to make. Marinade meats for at least 2 hours or over night, for fish only marinade for 30 minutes.

MOROCCAN CHILLI MARINADE8 tbsp Filippo Berio Olive OilJuice of 1 lemon1 tsp ground cumin1 tsp ground coriander tsp cinnamon tsp turmeric1 red chilli, deseeded and finely chopped1 small onion, finely chopped2 garlic cloves, crushed2 tbsp chopped fresh corianderSalt and freshly ground black pepper

Mix all the ingredients together and use with chicken, lamb or vegetables.

CLASSIC OLIVE OIL VINAIGRETTEMAKES ABOUT 320ML (10 SERVINGS)

5-6 tbsp wine or cider vinegar tsp salt tsp black pepper240ml Filippo Berio Extra Virgin Olive Oil

Whisk together vinegar, salt and pepper in small bowl. Slowly whisk in oil until well blended. Serve with salad greens.

1 large egg yolk

1 tsp ready made mustard

Salt and freshly ground pepper to taste

Pinch of sugar to taste

1 tbsp fresh lemon juice or white wine vinegar

150ml Filippo Berio Olive Oil

Put the egg yolk, mustard, sugar, seasoning and half the lemon juice into a blender or food processor and blend well. Gradually add the oil through the funnel in the lid onto the rotating blades one drop at a time to start with, slowly adding more each time until it becomes thick. Add the remaining lemon juice and season to taste. Keep in a sterilised clean jar for up to 2-3 days in the fridge.

FOR A DELICIOUS HOMEMADE COLESLAW: Toss together a quarter of a white and a red cabbage finely shredded, half a thinly sliced onion and 2 medium carrots grated. Make the dressing with 6 tbsp of mayonnaise, 2 tsp of wholegrain mustard and a tbsp of thick yogurt. Add chopped parsley, a dash of lemon juice and mix it all together thoroughly. Makes enough for 4.

Boil, drain and cool 800g of baby new potatoes. Once cooled roughly cut the potatoes into chunks and mix in a bowl with 3 finely chopped shallots, 1 tbsp capers and 2 tbsp finely chopped cornichons (optional). Add 3 tbsp of mayonnaise, 3 tbsp Filippo Berio Extra Virgin Olive Oil, 1 tbsp vinegar and bind it all together. Finally stir in a handful of finely chopped parsley and serve.

TUSCAN MARINADE1 tsp fennel seeds2 cloves garlic, finely chopped2 tsp Italian herb seasoning tsp coarsely ground black pepperGrated zest and juice of 1 lemon4 tbsp Filippo Berio Extra Virgin Olive Oil

Put the fennel seeds into a pestle and mortar and crush, or use a cup and the end of a rolling pin. Add to the rest of ingredients and mix together. Serve with poultry, pork, lamb or beef.

CLASSIC POTATO SALAD

BRUSCHETTA BASE12 thick slices of bread from a ciabatta loaf or French stick

6 tbsp Filippo Berio Extra Virgin Olive Oil

1 clove fresh garlic, halved

1. Brush the bread on both sides with Filippo Berio Extra Virgin Olive Oil. Grill on a barbecue until golden and crisp.

2. Allow to cool slightly and rub one side of the bread with the cut garlic.

TOPPINGSClassic Tomato Bruschetta8 ripe plum or vine-ripened tomatoes, diced


Salt and pepper to season

1 garlic clove chopped

8-10 torn basil leaves

Mix the diced tomatoes, garlic and torn basil leaves together with the olive oil and season to taste with salt and pepper, set aside for 30 minutes. Prepare the bases and while still hot spoon on the tomato mixture. Drizzle with Filippo Berio Extra Virgin Olive Oil and serve.

Tomato & Goats Cheese Bruschetta 75g soft goats cheese

125g sun blush tomatoes

8-10 torn basil leaves

Spread a little goats cheese over each base and top with 2 sun blush tomatoes and a little heap of torn basil leaves. Drizzle with Filippo Berio Extra Virgin Olive Oil and serve.

CHEAT!

BRUSCHETTAQuick and simple to prepare, with endless tantalising variations to try, this classic Italian appetiser is the ultimate Mediterranean summer dish and a superb way to kick start any barbecue or drinks party.

For really speedy, tasty bruschetta toppings, simply spread with any of the Filippo Berio Pesto range and drizzle with Extra Virgin Olive Oil.

PREP TIME: 10 MINS COOKING TIME: 15-20 MINS SERVES: 4

Based on a classic Italian antipasti dish these chargrilled aubergines taste equally delicious served warm or cold... but always with a chunk of crusty bread to mop up the wonderful juices!

CHARGRILLED AUBERGINE

ANTIPASTO

COOKS TIP

Great for VEGETARIANS

Always blanch root vegetables before grilling on the barbecue otherwise they may burn on the out side before they are properly cooked through.

Try a combination of aubergines, fennel bulbs, mixed peppers, courgettes and field mushrooms topped with finely chopped parsley for a beautifully colourful party platter.

Grill sliced Halloumi cheese and drizzle with Filippo Berio Extra Virgin Olive Oil and lime juice.

2-3 aubergines weighing about 700g

Sea salt

100ml Filippo Berio Extra Virgin Olive Oil

3 tbsp toasted pine nuts

2 tbsp snipped fresh chives

2 tbsp balsamic vinegar

Freshly ground black pepper

1. Thinly slice the aubergines lengthways, discarding the outside slices. Arrange on a large baking tray and sprinkle with salt. Leave for 20 mins this removes any bitter juices.

2. Rinse the aubergine slices and pat dry with kitchen paper. Reserve 3 tbsp of olive oil. Toss the aubergines slices in the remaining oil and season with black pepper.

3. Grill the aubergines a few slices at a time for 3-4 mins, turning once until both sides are chargrilled and tender. Remove from the barbecue and leave to cool.

4. To serve, arrange the aubergine slices on a large platter, scatter over the pine nuts and chives, then drizzle over the remaining oil and balsamic vinegar.

SICILIAN STYLE TUNA WITHSALSA VERDEPREP TIME: 15 MINS COOKING TIME: 6-8 MINS SERVES: 4Salsa verde is a wonderfully zingy Italian sauce made with capers, parsley and anchovies. It works really nicely with any grilled meat or fish but the flavours work particularly well with meaty tuna or swordfish steaks.


16 large king prawns

3 tbsp Filippo Berio Olive Oil

Juice of 1 lemon

For the aioli: 1 clove garlic

Pinch of sea salt

1 large egg yolk

tsp Dijon mustard



Juice of half a lemon

To serve: Wedges of lemon and salad leaves

1. Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate. For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.

2. Place the egg yolk and mustard into a small food processor. Slowly, drop by drop, add the olive oils. Pulse until the ingredients become a thick paste. Stir in the garlic and lemon juice and plenty of ground black pepper.

3. Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.

4. Serve with the aioli and wedges of lemon and a few salad leaves.

This chargrilled prawn with garlic and lemon aioli recipe is simple to prepare, but is always sure to impress. You can skewer the prawns to make them easier to handle on the grill and make the aioli well ahead of time, which makes this great for effortless entertaining.

CHARGRILLED PRAWNSWITH AIOLI


3 tbsp lemon juice

Salt

Freshly ground black pepper

5 tbsp chopped parsley

4 tuna or swordfish steaks

3 tbsp capers

Grated zest of 1 lemon

1 large garlic clove, chopped

3 anchovy fillets

1. In a shallow dish mix 3 tbsp of the oil with half of the lemon juice and 1 tbsp of the chopped parsley. Season with salt and pepper then place the fish steaks in the marinade and turn them so they are coated on each side. Cover and refrigerate for 30 minutes, turning once.

2. Rinse the capers and put into a small food processor with the rest of the oil, parsley, lemon zest, garlic and anchovies. Pulse until the ingredients become a thick paste.

3. Place the fish steaks on a hot barbecue grill and cook for 3-4 mins on each side.

4. Serve the fish steaks topped with the salsa.

Choose thick fresh spears, peel off the outer skin of the lower half of the stalk. Brush with Filippo Berio Olive Oil, season then place on a medium hot barbecue to cook for 3-4 minutes, turning the spears. Remove and serve with an extra drizzle of oil, add shavings of Parmesan cheese for a real treat.

Serve withASPARAGUS

MOROCCAN

CHICKENSEA BASSWITH LEMON AND DILL WITH TOMATO DRESSINGPREP TIME: 25 MINS (PLUS OVERNIGHT MARINATING) COOKING TIME: 12-15 MINS SERVES: 4

PREP TIME: 10 MINS (PLUS MARINATING FOR 30 MINS)COOKING TIME: 15-20 MINS SERVES: 4

COOKS TIPAlways give raw meat enough time out of the fridge to lose its chill and get back to near-room temperature. If its too cold when you put it on the barbecue, the centre may not cook while the outside burns.

4 chicken breasts, skin on if preferred

Moroccan Chilli Marinade (see page 4)

Tomato Dressing:


3 tbsp roughly chopped chives

1 tbsp red wine vinegar

350g vine ripened tomatoes, halved

Salt and freshly ground black pepper

1. Slash the chicken breasts 3 times with a sharp knife and put into a glass dish.

2. Prepare the Moroccan Chilli Marinade, pour over the chicken, cover and refrigerate overnight.

3. To make the dressing, pour the olive oil into a blender or food processor, add the chives and vinegar and blend until smooth. Scrape the mixture into a bowl.

4. Remove the seeds from tomatoes then chop. Add to the dressing and season.

5. Cook the chicken on a medium hot barbecue for about 6-7 minutes on each side or until cooked through, brush with the marinade during cooking. Serve with the tomato dressing.

The aromatic cumin, coriander and cinnamon together with the mild heat of the chilli gives these chicken breasts a delightfully exotic Middle Eastern flavour.

2 medium sea bass, cleaned and descaled


Juice of lemon

lemon sliced

2 tbsp chopped fresh dill

1. Use a sharp knife to cut slashes in the fish skin. Mix the oil, lemon juice and half the dill together in a shallow non-metallic dish. Push the lemon slices and remaining dill inside the fish cavity. Place the fish in the marinade and spoon the juices all over and inside the fish. Cover and marinate for 30 minutes in the fridge, turning the fish at least once.

2. Lift the fish from the marinade and place on a large piece of foil, fold over the foil and seal to make a tight parcel. Cook the fish over hot barbecue coals for 15-20 mins, turning once until the fish flakes easily.

900g potatoes, peeledSalt3-4 cloves garlic

6 tbsp Filippo Berio Extra Virgin Olive Oil3 sprigs rosemary

Heat the oven to 200C/400F/ Gas Mark 6. Cut the potatoes into small chunks, put into a pan, cover with water, lightly salt, bring to boil and cook for 5 mins. Drain well, then turn into a roasting pan, add the garlic, oil and spikes from 2 rosemary sprigs, mix them all together well. Bake for 35-40 mins until crisp and golden. Chop remaining spikes from rosemary, scatter over potatoes and serve.

Serve withROSEMARY POTATOESPREP TIME: 10 MINS COOKING TIME: 45 MINS SERVES: 4

The delicate taste and texture of fresh sea bass is always at its best when treated simply. The clean, fresh flavours of the lemon, Extra Virgin Olive Oil and dill, combined with the gentle smokiness of the barbecue make this a truly delicious Mediterranean dish.

1 medium onion, finely chopped


700g minced beef

1 tbsp Worcestershire sauce

Salt and pepper

Caramelised Onions:

450g onions, thinly sliced


1 tbsp sugar

Hamburger buns to serve

1. Cook the chopped onion in 1 tbsp Filippo Berio Olive Oil gently until softened, cool then mix into the minced beef with the Worcestershire sauce and season. Form into 4-6 equal-sized burgers, then cover and chill for 30 minutes.

2. Heat 4 tbsp oil in a heavy frying pan, add the onions and cook on a low heat for 10-15 minutes until soft. Add the sugar, cook until onions are deep golden, keep warm.

3. Brush the burgers with the remaining oil, cook on barbecue for 10-12 minutes, turn once during cooking.

4. Serve in lightly toasted hamburger buns with the caramelised onions and a crunchy side salad.

Nothing says barbecue quite like a burger and this classic beef burger recipe will always live up to expectation. Mouth-wateringly succulent and gratifyingly meaty... this is pure hamburger heaven!

CLASSIC BURGER WITH CARAMELISED ONIONSPREP TIME: 20 MINS (PLUS 30 MINUTES CHILLING)COOKING TIME: 20-30 MINS SERVES: 4-6

575g waxy potatoes, scrubbed well

7 tbsp Filippo Berio Mild & Light Olive Oil

2 large peeled cloves garlic

3-4 sprigs fresh rosemary

25g butter

Rock salt, to taste

Cut the potatoes into even, bite-sized wedges. Rinse and dry well. Heat the oil in a heavy-based pan until just starting to smoke. Add the potatoes and optional garlic. Reduce the heat and fry the wedges until browned on all sides. Add the herbs, cover the pan with a lid and cook for 15 minutes or until the wedges are cooked. Remove the lid and allow the water to evaporate then add the butter, tossing the pan gently. Sprinkle with salt just before serving.

Serve withGARLIC POTATO WEDGESPREP TIME: 10 MINS COOKING TIME: 15-20 MINS SERVES: 4

COOKS TIPTry the homemade mayonnaise or coleslaw (page 5) for an extra special barbecue treat.

500g minced pork

25g fresh breadcrumbs

1 small onion, very finely chopped

1 dessert apple, peeled and grated

1 tbsp chopped fresh rosemary spikes


Baste:


1 tbsp lemon or orange juice

Yogurt & Herb Sauce:


4 tbsp natural yogurt

Grated zest lemon

4 tbsp chopped flat leaf parsley

1. Put the minced pork into a large bowl, add breadcrumbs, onion, grated apple, rosemary and seasoning. Mix together very well, then refrigerate for 1 hour.

2. Prepare the Yogurt & Herb Sauce by whisking the ingredients together in a bowl.

3. Form the pork mixture into 20 balls and thread onto metal skewers.

4. Mix the oil and lemon or orange juice together and brush the kebabs all over. Place on the barbecue and cook for about 12 minutes, turning the skewers until golden brown all over.

5. To serve, drizzle with the Yogurt & Herb Sauce.

PORK & ROSEMARY

KEBABSThese Mediterranean pork kebabs are perfect for the barbecue. Serve with warm

pitta bread, crispy salad and tangy Yogurt & Herb Sauce.

PREP TIME: 20 MINS (PLUS CHILLING TIME 1 HOUR)COOKING TIME: 12 MINS SERVES: 4

4 x 225g sirloin steaks


1 tbsp chopped rosemary spikes

1 tsp dried oregano

1 tsp cracked black peppercorns

2 cloves garlic, crushed

Salt


1 tsp Dijon mustard

100g wild rocket

A little freshly shaved Parmesan

1. Trim the fat from the steak and brush with a tablespoon of the oil.

2. Mix the chopped rosemary, oregano, black pepper and garlic together with 1 tsp salt and rub evenly over both sides of the steaks, place on a plate and leave to stand at room temperature for 30 minutes.

3. Lay the marinated steaks on a hot barbecue and sear for 2-3 minutes on both sides for a rare steak (or 4 minutes for medium), basting it occasionally with the remaining marinade.

4. Lift onto a board, cover loosely with foil and leave to rest for at least 5 minutes. Steak served straight from the barbecue can be tough and chewy but after resting in its own juices it will become lovely and tender.

5. Using a sharp knife slice the meat slightly on the diagonal, arrange over the rocket. Serve with roasted tomatoes.

6. Tip any meat juices into the dressing and whisk again then drizzle over the salads. Scatter a small amount of Parmesan over each portion before serving.

To make this ever popular classic Italian dish, you will need to get hold of some really good, tender steaks. Traditionally this steak is served rare, but if you prefer it could be cooked a little longer. However it should always be meltingly succulent and tender to contrast deliciously with the crisp, peppery rocket salad and the salty Parmesan cheese.

PREP TIME: 10 MINS (PLUS MARINATING TIME 30 MINS) COOKING TIME: 15 MINS SERVES: 4

STEAK TAGLIATA

1 boned leg lamb, approx 1.8 kg (Your butcher can bone your lamb)

3 large onions

Filippo Berio Olive Oil

Sun Dried Tomato and Balsamic Vinegar Marinade:


3 garlic cloves, crushed

4 tbsp sun dried tomato paste

4 tsp dried oregano


1 tsp salt

1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with oil on both sides. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

ITALIAN BUTTERFLYLAMBPREP TIME: 20 MINS (PLUS MARINATING TIME MIN 2 HOURS OR OVERNIGHT)COOKING TIME: 65 MINS SERVES: 6-8

This is a really great way to grill a whole leg of lamb on the barbecue, not only does the greater surface area considerably reduce the cooking time required but it also allows the meat to absorb more of the flavours from the marinade... leaving you with a beautifully tender and tasty joint of lamb.

Serve withSUMMER VEGETABLE PARCELSPREP TIME: 10 MINS COOKING TIME: 20 MINS SERVES: 4

700g mixed vegetables such as baby corn and carrots, asparagus, small courgettes, broccoli florets, green beans, sugar snap peas


3 tbsp summer herbs, chopped e.g. parsley, chives, tarragon, chervil

1 garlic clove, crushed (optional)


Put the vegetables into a large bowl, pour over the oil, add herbs and garlic (if using) and season, toss together. Divide the vegetables between four 30cm squares of extra thick foil, then bring the sides of foil up and around the vegetables to make parcels. Cook on the barbecue in a medium heat area for 20 minutes.

COOKS TIPPlace the lid on the barbecue to create an oven effect, this helps cook the meat evenly. Using the lid is also a good way to damp down "flare ups" during cooking.

Selection of seasonal fruit, e.g. pineapple, nectarines or peaches, strawberries or kiwi


2 tbsp caster sugar

Chocolate Sauce:


75g dark chocolate

3 tsp cocoa powder

3 tbsp maple syrup

1. To make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.

2. Remove the core from the pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Peel and cut the kiwi fruit into quarters.

3. Thread the fruit onto skewers, brush with Filippo Berio Mild & Light Olive Oil and dust with caster sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over.

4. Serve with the chocolate sauce.


Desserts are often overlooked when it comes to barbecues but the intense heat of a grill, adds a fantastic flavour to any fruit. The sugars in fruit caramelise wonderfully, making a warm sticky treat in minutes... especially when topped with a delicious scoop of ice cream!

FRUIT KEBABS WITH CHOCOLATE SAUCE

More Fruity IdeasPINEAPPLE SLICES: Dry fresh slices of pineapple on kitchen paper. Brush with olive oil and sprinkle with caster sugar, then caramelise on the barbecue.

PEACH AND RUM PARCELS:Place a halved and stoned peach in the centre of a foil square (tinned peaches will do). Fill the stone cavity with a few raspberries and sprinkle with brown sugar. Add a good slosh of rum and seal up the parcel. Cook on the grill for 10 minutes or until the fruit is cooked through and soft. Serve with a generous dollop of mascarpone!

GRILLED PEARS: Peel and cut 2 large ripe pears in half lengthways and remove the seeds. Place face down in a shallow baking dish and cover with half a glass of white wine. Sprinkle with a tbsp brown sugar, tsp cinnamon and tsp nutmeg. Cover with foil and place on a preheated grill for about 15 minutes. Remove when most of the liquid is gone and the pears have become soft.

CHOCOLATE STUFFED BANANAS:Select firm but ripe bananas for the best results. Slice lengthways, leaving the skin on and stuff with chocolate buttons. Barbecue until the skins are charred and the chocolate inside has become deliciously gooey.

COOKS TIPMake sure the barbecue is still sufficiently hot and that your grill is clean to avoid unwanted meat or fish flavours.

WIN ANITALIAN CHEF

Full terms and conditions apply. Please see www.filippoberio.co.uk for details.

Filippo Berio are offering one lucky reader the chance to win a real live Italian Chef for an evening, together with a fabulous selection of Filippo Berio Olive Oils. Danilo Trozzi, Filippo Berios talented Head Chef, will visit the winners home and prepare and serve a superb authentic Mediterranean 4-course meal for six plus wine at your dining table.

10 runners up will also each win a Filippo Berio Hamper including a delicious selection of Filippo Berio olive oils, pestos, olives, vinegars and Italian wine.

To enter this mouth-watering competition, simply visit www.filippoberio.co.uk, click on Competitions and register the unique competition code BBQ11.

Sit back and enjoy yourself while I take care of everything. Danilo Trozzi, Filippo Berios talented Head Chef

Documents

A delicious selection of Italian inspired barbecue recipesglobal.filippoberio.com/wp-content/themes/filippo-berio/booklet... · A delicious selection of Italian inspired barbecue